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Green Beans with Prosciutto and Almonds

Serves 4

500g slim green beans, stalk end trimmed
3 Tbsp extra virgin olive oil
50g prosciutto, ripped
1 whole shallot, finely chopped
50g raw Marcona almonds, roughly chopped
2 cloves garlic, finely chopped
A small handful Italian parsley, finely chopped
Sea salt and freshly ground black pepper

Cook the beans in boiling salted water until just tender. Drain and refresh. Heat the EVO in a large sauté pan and cook the prosciutto until crisp. Take out and set aside. Add the beans, shallot and almonds, season and cook until lightly golden and the beans are hot. Toss the garlic and parsley through the beans, cook for 1 minute. Add the prosciutto and transfer to a serving platter.

Sabato


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